Homemade Greek Pizza in 20 Minutes
Don’t get me wrong, I love knowing a freshly delivered pizza is just a phone call away, but I have to say this Greek Pizza is so much better than take-out and just as fast! It’s loaded up with artichoke hearts, roasted red peppers, basil, feta and black olives and it’s ready in only 20 minutes.
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This homemade pizza recipe is super fast and to make because instead of using pizza dough, we topped a store-bought pizza crust with all of the Greek toppings. It is so convenient, and if you haven’t tried some of the newer pizza crusts on the market, you will find that they have great texture and are as delicious as pizza made from fresh pizza dough.
The toppings for this recipe are mostly all pantry staples so you can keep them on hand for whenever you need to make a fast family-friendly dinner!
Ingredients for Greek Pizza
Tomato Basil Sauce:
Because this is one of those K.I.S.S. recipes, I like to use store-bought tomato sauce. I mean I’m not going to stop you from making homemade Napoli sauce, but I’m telling you I just went ahead and bought a jar of sauce.
I recommend Tomato Basil sauce for the classic neutral flavor. I have been buying Newman’s lately, but there are so many decent jarred sauces on the market. You only need 1/2 cup of the sauce, so you can use the rest to make Stuffed Shells with Spinach.
This is an ingredient that I discovered a few years ago. As you may know, I call for Italian Seasoning in a lot of recipes. I use it in Chicken Cacciatore, Minestrone Soup and Crispy Skin Chicken to name a few. I love it mostly because it is like using several spices all at once.
If you don’t have it on hand, you can sub in Italian Seasoning, or 1/2 teaspoon oregano and 1/4 teaspoon dried mint (if you have it.)
Once you try this recipe, you’ll make a mental not to always keep your pantry stocked with these Greek Pizza ingredients. Mark my words! Just cruise down the international isle (or sometimes the pasta isle) and grab yourself a jar of roasted red peppers, canned artichoke hearts in water and a jar of olives.
Canned Quartered Artichoke Hearts in Water:
I like to use artichoke hearts that are chopped up, but if you’re in a rush, just leave them in quarters. Note that if you cannot find canned artichoke hearts the kind that comes in oil in a jar is also very good, but it will add extra calories from fat.
Frozen Artichoke Hearts:
Some grocery stores also carry frozen artichoke hearts. I don’t find them as useful for this kind of recipe since you won’t need a whole package, and it is hard to break off what you need from the block.
I’ll leave it up to you to decide which black olives to use. For me, I like to buy the pre-pitted kalamata olives because they’re so convenient. If you prefer a more mild black Greek olive, you’ll probably have to pit them yourself. To do so easily, just crush the olive with the side of your chef’s knife then pull out the pit. Chop the olives once or twice.
Though I do love them for their buttery mild flavor, I think California ripe black olives would be a missed opportunity for flavor here so I do not recommend them.
I used part-skim mozzarella for this Greek Pizza because it helps to save a step of grating the cheese. Part skim cheese is lower in fat, so you’ll save on additional fat calories, but know that it will not melt as perfectly as full fat mozzarella would.
I know you’re going to think I’ve lost my mind here, but I call for reduced-fat feta cheese in this Greek Pizza. Normally I am all about using a smaller amount of a full-fat ingredient over a reduced-fat version, because oftentimes they pale in comparison and have a bunch of fillers added in.
Reduced fat feta doesn’t have fillers, it’s just made with skim milk. And in a recipe like this, you won’t be able to tell the difference. Plus it is half the calories of full-fat feta! That makes a difference for a pizza that can be very high in fat overall. I like the reduced fat feta on my salads for lunch too, so it’s nice to have it on hand.
The only two produce items are red onion, which I pretty much always have on hand. Just make sure to cut it very thin for this pizza. And the other item is basil. It adds a really nice flavor. I add it on top a the very end to add a fresh burst of basil flavor.
How To Bake Homemade Greek Pizza (Step-By-Step)
One of the keys to any good pizza recipe is that you’ll need a nice hot oven. I set mine to 450 degrees. (PHOTO 1) I also like to bake the pizza right in the middle of the oven. When I am making a pizza with fresh dough like my Potato Pizza, I would say to position the rack in the bottom of the oven. Here though, you want the toppings to heat and the cheese to melt as the crust is crisping up. So the middle rack works better.
CHECK YOUR CRUST INSTRUCTIONS:
When you open your package of crust(s) make sure to take a peek at the instructions for baking. If you bought a super-thin crust, it may take less time than my stated 8 to 10 minutes or more for a traditional thicker crust.
ADD GREEK PIZZA TOPPINGS:
Once you build your pizza (PHOTO 2) you are ready to bake!
Then I set the pizza directly on the oven rack! (PHOTO 3) That allows the hot air to crisp up the bottom of the crust. It makes a big difference! If you have a pizza peel this is super easy to do, so use that for sure. If not you can use a rimless cookie sheet to transfer the pizza into the oven. Just slide it right off. You could also use an inverted rimmed baking sheet if that’s all you have. I like to have a set of tongs too, in case the pizza sticks to the peel a bit.
Bake the homemade pizza until the crust is crispy and the mozzarella is melted. It takes about 8 t 10 minutes for Boboli Thin Crust or Stonefire Artisan Thin Crust. Check your package for more information.
TO FINISH AND SERVE:
Once you remove the pizza from the oven, add on the fresh basil for best flavor. (PHOTO 4) Then just cut and serve!
Expert Tips and How To Prep This Greek Pizza Recipe Perfectly
There is really very little prep work involved in making this Greek Pizza recipe, so I will keep this short.
- Watch out for extra liquid. The roasted red peppers, olives and artichoke hearts are all packed in brine or water, so it’s important to dry them before adding them to the top of your pizza. That way they won’t weep on top of the melted cheese. Drain them well and then blot them dry with clean paper towels.
- Pre-Shredded Cheese. Also pre-shredded cheese is coated with a small amount of cellulose or starch to keep the strands of cheese from sticking together. When the cheese is melted the starch inhibits the cheese from melting as smoothly as possible. I don’t have a problem with this, but I thought you would want to know.
- Melting Tip. If you want your pre-shredded cheese to melt more smoothly, place it in a medium bowl, and toss it with two teaspoons water to moisten it. That will dampen the starch and allow the cheese to melt together. Tricky!
- Grate Your Own Cheese. If you’re not a fan of pre-shredded cheese, you can grate mozzarella by hand with a box grater. Look for harder (aged) not water packed (or fresh) mozzarella for the easiest grating experience. You’ll need 6 ounces total.
What To Serve with Greek Pizza
For a vegetarian meal, I like to serve this pizza with steamed green beans drizzled with lemon juice salad dressing.
You can also make a spinach salad with beets and maple ranch dressing if you have the time (or use jarred beets if you’re in a pinch.)
Tips For Buying Store-Bought Pizza Crusts
- Here in Vermont we have locally baked pizza crusts by Red Hen Bakery that you can buy in the bread section of some markets. I adore them because they have a legit chewy texture like pizza from freshly baked pizza dough. I know that doesn’t help most of you if you don’t live here, so my advice would be to look in your area and try any made by local bakeries. Hopefully, you’ll find one you love. These crusts freeze beautifully! So when you find them, stock up!
- At the supermarket, you’ll find lots of options for national brands. It can be overwhelming. To narrow it down, I’d say to look for a thin crust pizza for the best texture. The thicker the crust, the more the cardboard-like the texture. I like the Boboli Thin Crust and Stonefire Artisan Thin Crust best. There are some that are “ultra” thin. I just want to warn you that they brown and then burn easily, so make sure to follow the timing instructions on the package.
- If you’re a purist, and you have the extra ten minutes, then you can also use pizza dough to make this recipe, simply roll the pizza dough to shape it and par-bake it on a sheet pan on the bottom rack of the oven until it is nicely set up but not browned and crispy before removing it from the pan and adding the toppings. Be careful not to make it too big to deal with without a pan! A pizza peel is helpful in these situations!
- Once you bring the crusts home, and if you’re not planning to use it in the next day or two, just pop them in the freezer. They thaw really quickly, and the texture isn’t affected at all! I like to stock up so I can always bust out a 20 minute dinner for those crazy hectic days followed by rushed dinner prep evenings.
This Greek Pizza Recipe is on a Meal Prep Menu:
One more thing! This recipe is part of my Meal Prep Menu which includes five make-ahead dinners! In this plan, I give you the prep list, shopping list and plan to prep on the weekend, so you can have all your weeknight meals ready to go with 20 minutes (or less) of time in the kitchen!
- Monday: Stuffed Shells with Spinach and salad with Lemon Juice Salad Dressing
- Tuesday: Cod Fish Tacos with refried black beans
- Wednesday: Sloppy Joes and this Roasted Broccoli and Cauliflower with Cheese
- Thursday: Chicken and Wild Rice Soup
- Friday: Greek Pizza and lemony green beans
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Here’s an easy homemade Greek Pizza recipe that comes together in only 20 minutes thanks to a few convenience items and pantry staples! It’s loaded with artichokes, roasted red peppers, feta and black olives.
1 store-bought thin-style pizza crust, 10 ounces (11 to 12 inches diameter)
½ cup purchased tomato basil marinara sauce
¾ teaspoon Greek seasoning herb blend
1 ½ cups (6 ounces) shredded part-skim mozzarella cheese
½ cup artichoke hearts drained and chopped
¼ cup (1 ounce) crumbled feta cheese, preferably reduced fat
¼ cup sliced roasted red pepper
¼ cup Greek black olives, such as Kalamata, pitted and roughly chopped
1/8 cup thinly sliced red onion
2 tablespoons sliced fresh basil
- Arrange oven rack in the center of the oven. Preheat oven to 450 degrees F.
- Set pizza crust on work surface. Spread tomato sauce over the pizza crust to ½ inch of edge. Sprinkle Greek seasoning over the tomato sauce. Top with mozzarella, artichoke hearts, feta, red onion, olives and roasted peppers.
- Bake pizza directly on the oven rack until the crust is crispy and the mozzarella is melted, 8 to 10 minutes. Top with basil just before serving.
Make sure your roasted red peppers, artichoke hearts and olives are dry before adding them to top of the pizza. To do so, drain them well, then blot them dry with a clean paper towel.
If you’re a purist, and you have the extra ten minutes, then you can also use fresh pizza dough to make this recipe. To do so simply roll the pizza dough to shape it and par-bake it on a sheet pan on the bottom rack of the oven until it is nicely set up but not browned and crispy before removing it from the pan and adding the toppings. You can also bake it on parchment, directly on the oven rack.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Oven
- Cuisine: Mediterranean
- Serving Size: 2 slices
- Calories: 378
- Sugar: 4 g
- Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
Keywords: Greek Pizza,Homemade Greek pizza, pizza with olives, store bought pizza crust